Changes in vitamin D2 content and physicochemical characteristics of food products enriched with UV-B irradiated oyster mushroom powder during cooking and storage

Abstract

UV-B irradiation has been shown to increase vitamin D₂ content in oyster mushrooms. This study investigated changes in vitamin D₂ content and the physicochemical properties of food products (i.e., alkaline noodles, Mantous, cookies, and extruded snacks) enriched with 10 % UV-B irradiated oyster mushroom powder during cooking and storage. After cooking, alkaline noodles and Mantous were stored at 4 °C for 8 days, while cookies and snacks were stored in an accelerated condition at 45 °C for 90 days. Vitamin D₂ content in alkaline noodles and Mantous remained unchanged after cooking, but declined in cookies and extruded snacks by 27 % and 55 %, respectively. During storage, vitamin D₂ content in Mantous and cookies did not change, but decreased in alkaline noodles and snacks by 19–38 % and 26–51 %, respectively. The total phenolic content and antioxidant activities of the food products generally increased after cooking, except for alkaline noodles, and generally decreased during storage, except for Mantous. The texture properties of all products also changed during storage, which could be related to moisture content within the products. This study illustrated that significant amounts of vitamin D₂ and phenolic compounds remained in the food products after cooking and storage, especially in Mantous and cookies, thereby promoting human health benefits.